I think the question is still out there as to whether or not Spring has arrived. We had two days of 70 degree weather this week and it felt more like summer.
Today it is barely going to make 50s. At least we are not getting ice and snow like some parts of the country. Regardless of the weather, I am still using my crock pot and plan to straight through the summer months.
Mr. J makes some mean buffalo chicken wings. They are super hot and spicy. And we don't fry them, simply baked in the oven.
Because Mr. J is such an expert in the wing department I haven't made them. Ever. Not even in a crock pot. This week changed all that when I found a recipe for curried chicken wings.
I simplified the recipe quite a bit using ingredients we already had in the pantry.
The results were an easy Indian style chicken wings dinner. I thought the chicken was just a tad bid dry but the sauce certainly made up for it. Cannot wait to try it again with chicken thighs. If we do wings again I would probably reduce the cooking time to about 3 hours.
Slow Cooker Curry Chicken Wings
Prep Time: 10 minutes
Cook Time: 4 hours
Keywords: slow-cooker appetizer entree chicken curry Indian
Ingredients (serves 4)
- 2lb chicken wings
- 1C coconut milk
- 2 Tbsp fish sauce
- 3 Tbsp red curry paste
- 1/4C onion, minced
- 2 cloves garlic, minced
- 2 tsp dried ginger
- salt and pepper
Broil chicken on a cookie sheet lined with foil, 5 minutes on each side.
Mix all other ingredients with a whisk in a medium bowl.
Place chicken in the bottom of the slow cooker and pour sauce over the top of all the chicken pieces. Set slow cooker on low for 4 hours.
Remove the wings to a separate plate or bowl and set aside. Pour sauce in a sauce pan and boil for about 10 minutes on high to thicken. Watch closely and stir off and on.
Pour sauce over chicken wings and season to taste with salt and pepper.
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